7Up Biscuits

My mom made these for Easter and they are KILLER!  I never eat bread without jelly, and these don’t even need it!  The flavor is incredible!

She got the recipe off of Facebook.  I am sad to not have the original recipe creator to credit, when I Googled it, all KINDS of recipes came up.

This has become a real problem on Facebook in the last month or two, these recipes going viral on strange sites, with the originator’s photo being used and NO credit being given.  If you see this happen, be sure to find the originator and link up in the comments.

We work hard on our blogs, taking and editing photos of our food and typing out our recipes.  Our “pay off” is to get to see you all enjoying our food, and coming to our blogs for more, not some mystery person on Facebook whose entire wall is FILLED with others photos and recipes.  That is just poor form, and would be considered riding someone else’s coat tails.

Eh hum.  Stepping off soap box now. 


UPDATE: The original source has been found! Woot woot  Janelle from What We’ve Got Cooking posted this recipe THREE years ago! It’s time she get credit where credit is due!!!!!!!

I give you, Janelle from What We’ve Got Cooking’s…….

7Up Biscuits

{click for easy printable}

Recipe origin unknown

7up biscuits txt


  • 2 cups Bisquick
  • ½ cups Sour Cream
  • ½ cups 7-up
  • ¼ cups Butter, Melted

Preparation Instructions

Preheat oven to 450 F.

In a large bowl mix together Bisquick, sour cream and 7-Up. Your dough will be very soft and very, very sticky!

Sprinkle additional biscuit mix all over your work surface before attempting to work with this dough. You will want to coat both sides of the dough for easy handling. Pat dough out, coating again as necessary.  Cut into 9 biscuits with a biscuit cutter or can.  If shape isn’t important to you, you can just plop them down by the spoonful! 🙂

Pour the melted butter into a 9 inch square pan. Place biscuits in the butter and bake at 450 F for 12-15 minutes.

Enjoy as is, these are so good, you won’t even NEED the jelly!   Thanks Janelle, for a great recipe! Sorry it’s been shared so many times without credit to your blog! 😦


Beef Nacho Bake

  Though the ingredients to this recipe are simple, the flavors of the end result, are full on complex!  You won’t be able to quite put your finger on the flavors, but it sure tastes good!

  Guess where this recipe comes from?

  From my mom’s recipe box!  Tucked between sections, is a 1980’s Miracle Whip Label featuring this very recipe!  It MUST be good, because our family has been making it ever since.  🙂

Beef Nacho Bake

{click title for easy printable}

Beef Nacho Bake txt


  • 1 pound Hamburger, Seasoned With Salt And Pepper
  • 1 cup Chunky Picante Sauce, You Decide The Heat
  • 15 ounces, weight Can Of Sweet Corn, Drained
  • ½ cups Miracle Whip
  • ¼ cups Sour Cream
  • ½ teaspoon Chili Powder, this was too hot for my kids, I will do less next time.
  • 2 cups Shredded Taco Cheese
  • 2 cups Crushed Tortilla Chips

Preparation Instructions

Brown beef and drain. Stir in picante sauce, drained corn, miracle whip, sour cream and chili powder to taste.
In a 2 Qt casserole dish, layer one half beef mixture, then 1 cup cheese and 1 cup chips. Repeat layers.
Bake at 350* for 20 minutes.
Serve with guacamole, taco sauce, sour cream, lettuce, tomato, whatever you like!



Potato Pancakes with Sour Cream & Chive Horseradish Sauce

Are you sick of the same potato sides? Mashed and baked. MEEEEEE TOOOOO!

  So when Dale offered to smoke a whole chicken, I went on a hunt for a unique potato side dish, and this is what I found, by Anne Coleman

I have adapted her recipe below:

Potato Pancakes
with Sour Cream & Chive Horseradish Sauce

{click title for easy printable}

Potato Pancakes


  • 2 whole Large Baking Potatoes
  • 1 cup Onion, White Or Red Is Fine, Finely Chopped
  • 2 Tablespoons Lemon Juice
  • 2 cloves Garlic, Pressed
  • 2 teaspoons Salt
  • 1 whole Egg, Slightly Beaten
  • 1 teaspoon Fresh Ground Pepper
  • ½ teaspoon Nutmeg
  • 2 Tablespoons Flour
  • 5 Tablespoons Grated Parmesan Cheese
  • Additional Salt


  • 1 cup Sour Cream
  • 1 Tablespoon Freeze Dried Chives
  • ¼ teaspoon Prepared Horseradish

Preparation Instructions

Wash and Scrub potatoes, do not peel. Shred and toss with onion, lemon juice, garlic and 2 tsp. salt. Let stand several minutes, then drain off any excess liquid that forms.
In a small, separate bowl, whisk together egg, pepper, flour, nutmeg and Parmesan cheese.
Heat a large frying pan over medium heat and add enough oil to cover the bottom. Once oil is shimmering, shape a non-packed 1/4 cup potato mixture into patties, patting it flat for best results, and add into pan.
Cook for 4-5 minutes PER SIDE, until golden brown. Watch your heat, you don’t want the edges to get burned before the middle is done. Drain on a paper towel lined cookie sheet. Sprinkle each potato pancake with additional salt, I like coarse kosher, then keep warm until serving time.
Mix 1 cup sour cream and 1 T. chives with 1/4 or more teaspoons of prepared horseradish. Serve as dipping sauce for potato pancakes.

Bon Appetite’!



Easy After School Snack: Oven Baked Triscuit Nachos

  Hey guys, it’s come to my attention, that a WHOLE slew of you who had subscribed several years ago, got booted from subscriptions!!!!  I didn’t change anything on my end, and I am super annoyed at WordPress for doing this to us! 😦  Anyhow, just re-subscribe at the right side of this page, and posts will again come to your inbox each time I put up a new one. Sorry about that!

I am always on the hunt for After School Snacks for the kids that are filling but healthy, fun but easy. 

  This is one I used to make in High School. I don’t know what made me remember it, but I made a big pan of them for the kids the other day, and they went NUTS over them!

  Now, they nearly jump up and down whenever they see that I have gotten out more Triscuits.  This reaction, from the kids that said these kind of crackers tasted like straw.  

That was before we tried them…………..


Oven Baked Triscuit Nachos

{click title for easy printable}

Triscuit Nachos


  • 1 box {13 Oz } Whole Wheat Triscuit Crackers
  • 1 cup Shredded Mexican Cheese
  • 1 jar {16 Oz} Picante Sauce, We Do Medium
  • 8 ounces, weight Container Of Sour Cream

Preparation Instructions

Make as much or as little as you’d like, using the following directions:
Preheat oven or toaster oven to 350*. On a pizza stone or cookie sheet, lay out as many crackers as you’d like. My kids can eat 8-10 each.
Sprinkle about a teaspoon of cheese on each cracker, followed by a 1/2 tsp of medium salsa.
Bake for 5 minutes or until cheese is melted. Remove from oven and carefully add a dollop of sour cream to each cracker.

Serve hot to your starving after school kids for a hearty, healthy snack!


Broccoli-Cauli Cheese Soup

 Today, I want to share a recipe for Broccoli Cauliflower Cheese Soup.  I have shared it one other time on the blog with no picture, due to a MAJOR flop of a soup called “Just Like Panera’s Broccoli Cheese Soup”.

Uhhhh, NO.  Not just like Panera’s. Boo.

Sooo, the following delicious Broccoli Cauliflower Cheese Soup recipe, just got thrown in at the bottom of the Artisan Soup Bowl recipe, with no photo to make up for the previously mentioned FLOP.  {I added a blurry quick indoor photo later, but it just doesn’t do this soup justice.}

Today, it gets its moment to shine on Weekend Potluck!

This recipe comes ALLL the way from Florida.  My dad’s wife Drea makes it, and we LOVE it!  Even Dale and Ty, my non-cheese eaters, ate two big bowls each.

Broccoli Cauliflower Cheese Soup

{click title for easy printable}

Broccoli Cauliflower Cheese Soup


  • 2 packages {12-24 Ounces} Frozen Broccoli
  • 2 packages {12-24 Ounces} Frozen Cauliflower
  • Generous Amounts Of Garlic Powder, And Fresh Pepper.
  • Salt To Taste
  • 12 ounces, weight Velveeta, Cubed
  • 2 cans {10.75 Ounces Each} Cream Of Chicken Soup
  • 1-½ cup Boiling Water
  • 1 quart Half-and-half

Steam veggies according to directions on the package. You decide how many veggies you steam, I do 4, 12 ounce bags. Add seasonings to taste, be generous, it makes all the difference – garlic powder and pepper make it pop. Plus, salt to taste.

While your veggies steam, heat cheese on low, until melted in a large soup pot over medium heat. Once cheese is melted, add soups, boiling water and half-and-half. Carefully stir in steamed broccoli and cauliflower. Heat through – but make sure that you do not boil it or it will scorch.

Serve with Texas Toast or Grilled Cheese Sandwiches, YUM!


Chocolate Peanut Butter Pie


   This recipe kinda fell in my lap. Not IN my lap literally, thank goodness, but like an AH-HA kind of moment!  When I made the Peanut Butter pie I shared yesterday, I only had a large box of pudding rather than the small it called for.  

  Sooo, I increased my milk accordingly, and when my pie was all said and done, naturally, I had extra pudding! I wasn’t ABOUT to waste it, so I looked in the pantry and saw the chocolate graham cracker crust I bought for a buck on the clearance rack.  The chocolate Graham crust was enough smaller than the other in a 9 inch pie plate pie, that it worked out perfectly!

  The recipe below is for one Chocolate Peanut Butter Pie.  If you want to do two pies at once, like I did, then double the PB crumbles, and increase your milk/half and half to 2 cups.  Then follow the instructions to make this pie chocolately.  Viola, two pies!  One large Peanut Butter Pie and one smaller Chocolate Crust PB Pie from one box of pudding.  

Here is the recipe for one, large size Chocolate Peanut Butter Pie:

Chocolate Peanut Butter Pie

  {click for easy printable}

Chocolate Peanut Butter Pie Txt 2


  • 1 whole Large Chocolate Graham Cracker Crust
  • 1 box (3.4 Oz) Vanilla Instant Pudding
  • 1 pint Half-and-Half
  • ⅔ cups Peanut Butter (CRUNCHY)
  • 1-½ cup Powdered Sugar
  • 8 ounces, weight Extra Creamy Cool Whip
  • ½ cups Mini Chocolate Chips
  • Chocolate Syrup, For Drizzling

Mix peanut butter and powdered sugar in a bowl with a fork until crumbly. Set aside.
Mix pudding with half and half, whisk for 2 minutes. Stir in 4 ounces of cool whip.
In the bottom of your crust dump 2/3′s of your peanut butter crumbles. Spread pudding over top, sprinkle with 1/4 cup mini chocolate chips, then spread a layer of the remaining cool whip.
Top with a drizzle of chocolate syrup, the leftover crumbles and 1/4 cup mini chocolate chips. Chill for 1 hour.


Ham & Havarti Cheese Calzone

  {tap tap tap}

  Is this thing on????  

  You all sure were quiet yesterday!  Things are finally settling down on this blog, but man, even my normal daily commenters were silent.  Either you guys hate Calzones or everyone was really busy yesterday!  LOL 🙂  

 On to the Calzone of the day:

Ham, Havarti cheese and honey mustard cream cheese? Yes, please!

My favorite thing about Calzones, is that you really can use just about anything you have in the fridge.  You could make a BBQ Chicken one, you could make a traditional Pizza one like we did yesterday, you could do a Swiss, Beef and Mushroom one, the possibilities are endless!  And, like I mentioned yesterday, if you use whole wheat or white wheat flour, instead of regular white flour, you can make this a healthier choice for your family.

The idea for THIS Calzone, came from Ham & Cheese Slab Pies, shared at Weekend Potluck by My Biscuits Are Burning!  So yummy!

Ham & Havarti Cheese Calzone

{click for easy printable}

Havarti Ham & Cheese Calzones collage txt



  • 1 cup Lukewarm water
  • 2-¼ teaspoons Active Dry Yeast
  • ½ teaspoons Sugar
  • 1 teaspoon Salt
  • 3 cups Flour {I Like To Use White Wheat}


  • 4 ounces cream cheese, softened
  • 4 Tablespoons Honey Mustard
  • 2 teaspoons Garlic Powder
  • 1 Egg + 2 Tsp. Water
  • 1 cup Ham, In Small Cubes
  • ½ whole Red Onion, Chopped
  • 1 cup Shredded Havarti Cheese {Guyere Works Great Too}

For the dough:
In your kitchen aid mixing bowl, combine the water, yeast, salt and sugar, and stir to dissolve. Set aside for 15 minutes, then add the flour, using the dough hook, and mix until smooth. Knead about 4-6 minutes on medium low speed, adding more flour if necessary. The dough should feel smooth and elastic and not stick to the sides of the bowl or your fingers. {However, do not overwork the dough!}
Lightly oil a bowl, and place dough inside, cover with sprayed saran wrap, and let dough rise in a warm place until doubled in size. {Time this takes depends on the temperature of your house, mine took 3 hours, because my house is cool!} Divide the dough in half, then each half in thirds. Shape each piece into a ball. Cover with sprayed saran wrap again, and let rise another 15 minutes.

For the filling:
While you wait, combine 4 oz of cream cheese with honey mustard and garlic powder. Set aside. Cube ham, shred cheese and chop onion, then mix these items together in a bowl.

Assembly instructions:
On a lightly floured surface, spread each dough ball into a nice sized circle. Spread with 1/6 of the cream cheese on half the circle, leaving a clean edge, then 1/6 of the ham filling on top of that. Fold in half and seal by crimping the edges of the dough with your fingers. Repeat until all 6 are done. Brush calzones with an egg wash (1 egg beaten with 2 teaspoons water). Make a small incision on the top, and bake until golden, 18 to 20 minutes at 400*.   Serve with additional honey mustard for dipping, and some raw veggies.


Not Your Lunch Lady’s Goulash

Dale grew up eating Goulash. I did NOT.

I have never, EVER made it and never, ever wanted to.

This is most likely due to the fact, that my last memory of Goulash comes from Elementary School Lunches, where I dubbed it “Galoshes,” (the boot) because I thought it was gross and stinky.

Boy, has my opinion changed!

This recipe caught my eye at Weekend Potluck when Jamie from Love Bakes Good Cakes shared it at our linky party.  I am SO glad I printed it, because it is TOTALLY making the fall and winter food rotation at our house!


This is…..

NOT Your Lunch Lady’s Goulash

{click title to print}

Adapted from Love Bakes Good Cakes recipe

Not Your Lunch Lady's Goulash txt 2

2 lb. ground beef

1 large onion, chopped

1 green pepper, chopped

8 oz. fresh mushrooms, sliced

6-8 cloves of garlic, pressed

3 cups water

1 can (29 oz.) tomato sauce

1 can (28 oz.) diced tomatoes, undrained

1 tbsp. Italian seasoning

1 tsp. smoky paprika

1 tsp. sugar

1 tsp. crushed red pepper flakes

3 tbsp. Worcestershire sauce

2½ cups uncooked elbow macaroni {I might try 3 next time, I had extra liquid and I like noodles!}

Generous amounts of garlic powder, salt and pepper.

In an 8 qt. pot, cook and crumble beef over medium-high heat until no longer pink. Add the onion, green pepper and mushrooms. Cook until tender, about 3-5 minutes. Add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, crushed red pepper flakes, Worcestershire sauce, salt and pepper. Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes. Add the elbow macaroni and stir well, cover and simmer for 15 minutes or until the noodles are done. Allow to sit covered for 5-10 minutes and mix well before serving.  Season to taste with garlic powder, salt and pepper.
Serve with whole wheat bread and butter.

We really seasoned this up, and it was fantastic!

Dig in!


Not Your Lunch Lady's Goulash 2

Crock Pot Ham & Scalloped Potatoes

May I just say before I get started, that some Comfort Food is just plain UGLY.  It is.  I don’t think it can help it, its just when its all gooey and smooshy and delicious…it just is uglier than some other dishes.

  Even when I tried different plates, still ugly.



  So without further adieu or dirtying any more plates, I give you:

Crock Pot Ham & Scalloped Potatoes

{click for easy printable}



  • 5 pounds Baking Potatoes, Washed, Peeled, Sliced And Cut
  • 1 whole Onion, finely chopped
  • 5 cloves Garlic, Pressed
  • 1 pound Pressed Ham Slices, Cubed Or Leftover Ham Roast, Shredded
  • ½ cups Sweet Cream Butter
  • ½ cups Flour
  • 2 teaspoons Salt
  • 1-½ teaspoon Fresh Ground Pepper
  • 3 cups Milk
  • 16 ounces, weight Velveeta, Cubed
  • 1-½ cup Shredded Cheese, Like Colby Jack

1. Peel, slice and cut potatoes into 1/4th inch wide strips. Cube or shred ham. Set aside.
2. Melt butter in a large pan. Chop one onion and press 5 cloves of garlic. Sautee until soft and translucent.
3. Stir in flour and salt. Slowly add milk, then cheese until thick and creamy.
4. In a large bowl mix potatoes, ham and cheese sauce. Scrape into sprayed 6 Qt. Slow Cooker.
5. Cover and cook for 6 hours on low, or 3 hours on high, or until potatoes are soft.

This makes a BIG batch, so half it depending on your family size.  We ate on it several suppers and still had lunch leftovers!

Enjoy with green beans and whole wheat rolls!



Smoky Potato & White Cheddar Cheese Soup

   Butter sauteed Leeks give this soup incredible flavor, coupled with the smoky paprika and you have achieved Soup Heaven!!!

Smoky Potato & White Cheddar Cheese Soup

(adapted from a Pampered Chef recipe emailed to me)

Smoky Potato Soup text


  • 2 whole Leeks, White And Light Green Parts Only
  • 1 whole Onion, Roughly Chopped
  • 5 whole Cloves Of Garlic, Pressed
  • 2 Tablespoons Butter
  • 2 teaspoons Smoky Paprika
  • 3 pounds Yukon Gold Potatoes, Washed And Cubed
  • 4 cups Chicken Broth
  • 2 cans Great Northern Beans, Drained And Rinsed
  • 2 cups Milk
  • 8 ounces, weight Extra Sharp White Cheddar Cheese, Cubed
  • Salt, Pepper And Garlic Powder, To Taste
  • Chives, Smoked Paprika And Sour Cream For Garnish

1. Wash and cut leeks in half lengthwise and thinly slice crosswise.
2. In a large stock pot, melt butter and saute leeks, onion, and garlic until tender. Add cubed potatoes, cook 2 minutes more, stirring constantly. Add chicken broth and cover, cooking for about 15 minutes, stirring occasionally. Check to see if potatoes are fork tender. If so, proceed by adding drained beans and cooking a few minutes more.
3. Using your immersion blender, puree soup until few chunks remain.
4. Add milk and cheese cubes, stir and heat carefully through. You don’t want the soup to scorch or curdle, so keep your heat pretty low until soup is just simmering. Add salt, pepper and garlic powder to taste.
5. Serve soup piping hot. Garnish with sour cream, chives and paprika.

Would be great served with some crusty french bread!

I am SO excited it’s SOUP season!!!!  🙂